Classic Vanilla Flan is a cherished dessert that has graced tables across the globe for generations. With its silky texture, rich flavor, and golden caramel topping, this dessert is a testament to the beauty of simplicity. Combining just four ingredients—milk, sugar, eggs, and vanillin—this recipe demonstrates how a few pantry staples can create a culinary masterpiece.

Flan, also known as crème caramel, is a dessert with Spanish origins, beloved for its creamy custard base and light, melt-in-your-mouth consistency. It has found its way into cuisines worldwide, with subtle variations that reflect regional preferences. Its enduring popularity lies in its versatility; it can be served as a humble homemade dessert or elevated into a fine-dining experience.

This flan recipe captures the essence of tradition, delivering a timeless dessert that is both comforting and elegant. Whether served at a family gathering or a dinner party, Classic Vanilla Flan is always a crowd-pleaser.

Full Recipe:

Ingredients

For the Custard:

• Milk: 450 ml (1 3/4 cups)
• Sugar: 125 g (1/2 cup + 2 tablespoons)
• Eggs: 3 large
• Vanillin (Vanilla Flavor): 1 teaspoon

Optional (For Caramel):

• Sugar: 100 g (1/2 cup)
• Water: 2 tablespoons

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 6

Calories: ~190 kcal per serving

Steps to Make Classic Vanilla Flan

Step 1: Prepare the Caramel (Optional but Recommended)

1. Melt Sugar: In a small saucepan, combine 100 g sugar and 2 tablespoons of water. Heat over medium heat, stirring gently, until the sugar dissolves.
2. Caramelize: Allow the mixture to bubble without stirring until it turns a golden amber color. Be careful not to burn it.
3. Pour into Molds: Quickly pour the caramel into individual ramekins or a large flan mold, tilting them to evenly coat the bottoms. Set aside to harden.

Step 2: Make the Custard

1. Heat the Milk: In a medium saucepan, heat the milk over low-medium heat until warm, but do not let it boil. Remove from heat and set aside.
2. Whisk the Eggs and Sugar: In a large mixing bowl, whisk together the eggs, sugar, and vanillin until well combined.
3. Combine with Milk: Gradually add the warm milk to the egg mixture, whisking constantly to avoid curdling.

Step 3: Assemble and Bake

1. Pour the Custard: Strain the custard mixture through a fine sieve to ensure a smooth texture, then pour it into the prepared ramekins or mold over the hardened caramel.
2. Create a Water Bath: Place the ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
3. Bake: Preheat the oven to 160°C (320°F) and bake the flan for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.

Step 4: Cool and Serve

1. Cool the Flan: Remove the ramekins from the water bath and let them cool to room temperature.
2. Chill: Refrigerate the flan for at least 2 hours, or overnight for the best flavor and texture.
3. Unmold and Serve: Run a knife around the edges of each ramekin, then invert onto a plate to release the flan and caramel topping.

Explanation: Why This Recipe is Timeless

The Classic Vanilla Flan holds a special place in the world of desserts because it is as simple as it is sublime. Its universal appeal stems from its minimal ingredients, straightforward preparation, and irresistible flavor. The creamy custard, paired with the sweetness of caramel, strikes the perfect balance between indulgence and elegance.

This recipe has stood the test of time because it transcends cultural boundaries, with each region adding its unique touch. In Spain, it’s a staple at festive meals, while in Latin America, it’s often flavored with coconut or coffee. The French crème caramel, on the other hand, is a sophisticated variation cherished in fine dining.

Moreover, the adaptability of this recipe ensures its longevity. Whether prepared in individual ramekins or a single large mold, flavored with traditional vanilla or enhanced with citrus zest or spices, the flan always delivers. Its simplicity makes it accessible to novice cooks, while its versatility allows experienced chefs to experiment endlessly.

Nutrition Facts (Per Serving)

• Calories: ~190 kcal
• Protein: 6 g
• Fat: 6 g
• Carbohydrates: 26 g
• Fiber: 0 g
• Sugar: 23 g
• Sodium: 50 mg

FAQs

Q: Can I make the flan without caramel?

A: Yes, the caramel is optional. However, it adds a delightful layer of sweetness and visual appeal to the flan.

Q: Can I use plant-based milk?

A: Absolutely! Almond milk, soy milk, or oat milk can be substituted for cow’s milk, but the texture and flavor may vary slightly.

Q: How do I know when the flan is done?

A: The flan is ready when the edges are set but the center still jiggles slightly. It will firm up as it cools.

Q: Can I make this ahead of time?

A: Yes! Flan can be made up to 3 days in advance and stored in the refrigerator until ready to serve.